Pork Chops with Dijon Sauce (reduced sodium)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Butter, unsalted, 2 patsExtra Virgin Olive Oil, 1 tbspPork Chops (pork loin), roasted, 12 ozPepper, black, 0.5 tspGreen Onions, raw, 0.25 cup, choppedWhite wine, Pinot Grigio 9 ozMilk, 1%, 0.75 cupGrey Poupon Dijon Mustard, 4 tspParsley, 0.75 tbspGarlic powder, 0.5 tsp
Heat olive oil and butter, sprinkle pepper on pork chops and sear the pork over medium-high heat. Reduce heat if the chops brown too quickly.
Remove chops from pan, drain most of the fat, and add the chopped green onions. Cook onions until soft, then add 1/2 cup of the white wine and bring to a boil. Deglaze pan by scraping brown bits from the bottom of the pan.
Stir in the rest of the wine, bring to a simmer, and return the chops to cook until they are completely cooked through (about 145 degrees F internal temperature).
Remove the chops to a warm platter, add the remaining ingredients to your pan juices, and cook to reduce the juices by about half. Sauce will reduce and thicken somewhat, make sure it isn't too hot otherwise it can burn.
Place chops on a bed of the sauce and serve.
Serving Size: Makes two servings, 6oz pork with sauce per serving
Number of Servings: 2
Recipe submitted by SparkPeople user RACKMYBRAINS.
Remove chops from pan, drain most of the fat, and add the chopped green onions. Cook onions until soft, then add 1/2 cup of the white wine and bring to a boil. Deglaze pan by scraping brown bits from the bottom of the pan.
Stir in the rest of the wine, bring to a simmer, and return the chops to cook until they are completely cooked through (about 145 degrees F internal temperature).
Remove the chops to a warm platter, add the remaining ingredients to your pan juices, and cook to reduce the juices by about half. Sauce will reduce and thicken somewhat, make sure it isn't too hot otherwise it can burn.
Place chops on a bed of the sauce and serve.
Serving Size: Makes two servings, 6oz pork with sauce per serving
Number of Servings: 2
Recipe submitted by SparkPeople user RACKMYBRAINS.
Nutritional Info Amount Per Serving
- Calories: 584.2
- Total Fat: 27.3 g
- Cholesterol: 149.7 mg
- Sodium: 394.8 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.6 g
- Protein: 50.8 g
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